Catherine's Scones

Wed, 26 January 2022

Catherine Leyden's simple scones recipe

Ingredients

· 225g/8oz Odlums Self Raising Flour

· 150ml/¼pt Milk (approx)

· Pinch of Salt

· 25g/1 oz Shamrock Golden Caster Sugar (optional)

· 25g/1 oz Butter or Margarine

Above quantities may be doubled if you wish

Method:

1. Sieve flour and salt into a bowl, stir in sugar, if used.

2. Rub in butter/margarine.

3. Add sufficient milk to make a soft dough.

4. Turn onto a floured board and gently knead to remove any cracks.

5. Roll out lightly to 1" in thickness. Cut into scones with a cutter dipped in flour.

6. Place on a floured preheated baking sheet/tray, glaze if liked with beaten egg or milk.

7. Bake in a preheated oven 220°C/425°F/Gas 8 on upper shelf position for 10 mins approx.

8. Cool on a wire tray.

For Fruit Scones:

· 50g/2oz of Shamrock Sultanas, Cherries or Raisins may be added to the dry ingredients before adding the liquid

For Wholemeal/Brown Scones

· Use 125g/4oz Odlums Coarse Wholemeal and 125g/4oz Odlums Self Raising Flour following the same method as above